Rocio's Mole de los Dioses is worth the drive to Sunland. Trust me. Fundamentally based in Oaxacan tradition while embracing her own modern culinary prowess, chef Rocio Camacho taps into both the classical and the mystical in her profoundly flavorful dishes (many of which are named after the gods -- los Dioses -- themselves). Renowned for her incredible variety of moles -- there are thirteen distinctly different ones on the menu, all of which take six to eight hours to develop in flavor -- her more traditional Mole negro Oaxaqueno has been named the best in Los Angeles, and ingredients like pumpkin seeds, white chocolate, coffee beans, and habanero give an unmistakably different spirit to each and every complex sauce. The mole sampler is definitely the way to go, as it provides you with a healthy sample of six moles of your choice (do that just a few times, and you can make it through all thirteen!). The restaurant's signature bright green cactus-based tortillas are the perfect vehicles in which to nestle these delectable moles, and much of the produce utilized in the dishes comes from a community garden in Pacoima run by Youth Speaks Collective, a nonprofit organization that provides a constructive after school activity for local children. Rooted in tradition and "molera" skills that were passed down from Rocio's mother and grandmother in turn, I'm certainly a convert now worshiping Rocio's moles myself!